Barley Corn Salad recipe

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Ingredients

3 cups water
1 cup barley
3 tablespoons extra-virgin olive oil, divided
1 ½ cups corn kernels
1 cup cherry tomatoes, halved
2 scallions, sliced
2 cups mixed greens
1 lemon, juiced
1 teaspoon lemon zest
salt and ground black pepper to taste

Nutrition Info

324.1 calories
carbohydrate: 50.8 g
cholesterol: : -
fat: 12.2 g
fiber: 12 g
protein: 8.8 g
saturatedFat: 1.8 g
servingSize: -
sodium: 70.7 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water and barley to a boil in a saucepan. Reduce heat to low, cover, and simmer until barley is tender, about 30 minutes.

  2. Drain any excess water from barley and transfer to a large bowl, stir in 2 tablespoons olive oil.

  3. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add corn, cook and stir until slightly softened, about 2 minutes. Stir in tomatoes and scallions, cook until scallions are wilted, about 2 minutes.

  4. Mix corn mixture into barley in the bowl. Stir in mixed greens, lemon juice, and lemon zest. Season salad with salt and pepper.

Recipe Yield

4 servings

Recipe Note

Barley salad with corn kernels and mixed greens.

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